Vegetarian-friendly Mediterranean chickpea salad recipe
Fresh and tasty, this vegetarian-friendly Mediterranean chickpea salad recipe is perfect for barbecues, as a tasty side dish or to serve as a delicious meal on its own.
Combine chickpeas with grilled eggplant, fresh herbs and a yoghurt dressing for a tasty salad to complement the perfect summer barbecue or to dish up as a protein-packed meal for lunch or dinner. This recipe from the RACV Club kitchen will hit the spot on a summer's day or if you want something relatively simple for dinner.
Chickpeas are also a great choice if you’re vegetarian, vegan or cutting back on meat. To make this recipe vegan friendly, replace the yoghurt with a cashew-based yoghurt. It's easy to do. Cover 1.5 cups of cashews with water and a pinch of salt, and soak overnight. Drain and blend the cashews in a food processor with 2tbsp lemon juice and 1-2 tbsp stevia or maple syrup until smooth and creamy. You’ll also find chickpeas in this budget-friendly vegetable tagine recipe.
Nutrition Australia’s Healthy Eating Pyramid includes legumes, such as chickpeas and lentils, in the vegetable group and protein group, so you’re ticking two nutritional boxes when you try this Mediterranean chickpea salad.
Eggplant is easy to grill, which makes it a popular way to cook this vegetable – although eggplant is technically a fruit because it develops from the flower of a plant and contain seeds.
Eggplants are in season in Victoria in summer and autumn, so that’s the best time to give this recipe a go.